Tomato Mussel Stew

Name: Tomato Mussel Stew
Total time: 1200 s
Yield: 2-4 servings
Cuisine: American
Ingredients: 1 Package Mussels in Garlic and Butter Sauce; 1 Tbsp Olive oil; 1 Tbsp unsalted butter; 1 Small package Prosciutto, finely diced; 2 Tsp Minced Garlic; 1 Can San Marzano Tomatoes; 1/2 Cup Marsala, fine dry; 1/2 Tsp Kosher Salt; Italian Spice Mix; 1 Shallot, finely diced; 1/2 Tsp Crushed Red Pepper

Jeff Lynch @hobbit_chef

This is a spicy tomato stew, which is almost a Tapas recipe you can make at home in less than half an hour.

Jeff Lynch @hobbit_chef

This is a spicy tomato stew, which is almost a Tapas recipe you can make at home in less than half an hour.

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Ingredients

15-20 Mins

2-4 servings

1 PackageMussels in Garlic and Butter Sauce
1 TbspOlive oil
1 Tbspunsalted butter
1Small package Prosciutto, finely diced
2 TspMinced Garlic
1 CanSan Marzano Tomatoes
1/2 CupMarsala, fine dry
1/2 TspKosher Salt
Italian Spice Mix
1Shallot, finely diced
1/2 TspCrushed Red Pepper

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Steps

15-20 Mins

1

Finely dice the Shallot and prosciutto. Heat the butter and olive oil in a Dutch oven or Medium Pan with a tight lid, about a minute.
2

Add the Shallot and Prosciutto and cook about 5 minutes. Prepare the Mussels in Garlic and Butter Sauce, per package directions (microwave instructions are fine and save a load of time and effort).
3

Add garlic, crushed red pepper, tomatoes, marsala and salt. Cook another 5 minutes on simmer, covered.
4

Add the cooked mussels to the sauce and cook another 5 minutes on a low simmer.
5

Serve the stew in bowls with sliced french bread to soak up the stew. Sprinkle Italian herbs, (and parmesan or shredded cheddar cheese.)